or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Smoking Bacon › Thin Blue Smoke----Kahuna ?
New Posts  All Forums:Forum Nav:

Thin Blue Smoke----Kahuna ?

post #1 of 43
Thread Starter 
OK, I've been reading about the "Thin Blue Smoke". I read that white smoke is bad---thin blue smoke is good.
My "Big Kahuna" puts out tons of smoke, but it's ALL white.
Is that an exception to the rule ??

Please clear this up, before I attach my Big Kahuna to my Masterbuilt Smokehouse.
post #2 of 43
Billowing white smoke is too much smoke, sometimes because there is too much wood burning at one time. I'm not familiar with the "Big Kahuna", but try using less wood , just just need a small amount of smoke. Sometimes you might not see smoke, but of you can smell it. you're ok. Too much smoke can creat creosote, which is not a safe way to smoke, as far as food is concerned. Make sure that if you have a top vent, that it is in the open position, don't wanr stale smoke around your food. Good luck my friend.
post #3 of 43
Thread Starter 

Big Kahuna

The "Big Kahuna" is a cold smoke generator. I'd like to hear from a few Big Kahuna owners/users on my question.
post #4 of 43
I don't use a Big Kahuina. However, maybe this will help....

The choice of wood also makes a diff in the smoke you get.

I use split sticks of maple and cherry in my offset. Same quantity, same seasoning time, same temps.... the cherry produces thin blue when I put a split on the coals, while the maple billows white for a few minutes before settling down to blue. No creosote produced; it's just the nature of this particular maple.
post #5 of 43

Good smoke on right
post #6 of 43
Another thing to add...

If you use a bigger smoker, one like what we might call a "stick burner" around here, billowing white smoke is ok if it just lasts for a very short while.

If you are using this type of smoker, when you add wood - even if it's been pre-heated, you might see some thicker white smoke for about 30 seconds, but then if you have your airflow set correctly and you have the proper amount of fuel in the firebox - that should turn into TBS very quickly.

In other words, a few times during a cook - having too much smoke for 30 seconds or so at a time won't kill anything you are cooking. You just want to do your best to avoid it.
post #7 of 43
Thread Starter 

Thanks, but

Thank You guys very much for trying to help, but I think I still must hear from Porkypas "Big Kahuna" users, because I'm thinking it's something different. I don't see any possible way to make a small amount of smoke from this item, unless you divert it some way, and I don't see how you could make the smoke "blue". Even in their demo videos, it is producing a lot of white smoke. Maybe the guys who use these can tell me if a lot of this kind of smoke is OK, and if not, what to do about it.

Here is a working "Big Kahuna":


post #8 of 43

Good Question

I have a similar setup on a home built, adjusting the air volume helps. I thought that there was an adjustable valve on those, or you can put one in line.

I start out wide open with the lid open and sometimes throttle it back.

I think there are a number of guys out here that have a smoke daddy and will be jumping in with advice.

I know there was some conversation a while back about cleaning them after every use.
post #9 of 43
Thread Starter 

Thanks Nickelmore

I found an old thread about the subject by "DaveNH" with all kinds of pictures. He basicly said the same thing about adjusting the air volume. I'll be working on that.
Any other info on smoke generator (Big Kahuna or other) attached to a Masterbuilt Smokehouse, feel free to hit me with it.

post #10 of 43

Big Kahuna

[quote=Bearcarver;356225]OK, I've been reading about the "Thin Blue Smoke". I read that white smoke is bad---thin blue smoke is good.
My "Big Kahuna" puts out tons of smoke, but it's ALL white.
Is that an exception to the rule ??

Please clear this up, before I attach my Big Kahuna to my Masterbuilt Smokehouse.

I purchased a Big Kahuna smoker, & attached it to an old Barbeque, to test it out. Yeah it smokes like a chimney when I first start it up, but I Find that after about 20 minutes it doesn't seem to be blowing out as much thick white smoke. About every half hour I pull the top off and poke the pellets down with a screwdriver just to ensure that it continues to burn, & after stirring them up a bit, it smokes pretty heavy for a little while. I have been using the Louisiana grill brand of wood pellets, & they seem to work well for me. I also hooked it up to a small tabletop Barbeque. I have used that to add some smoke flavour to steaks that I had cooked, but I think I might have oversmoked them. I placed the steaks on & let them smoke for about an hour before I turned the heat on to cook them. They were still all right, but maybe a little more smoked than I would have liked, Next time I will only let it smoke for about half the time.
post #11 of 43
I use a Big Kuhuna as supplimental on my GOSM, or with my gas grill. Especially for LONG smokes like Pork Butt. I don't get heavy white smoke unless i take the lid off the unit. I have valve all the way and to be honest, not much choice otherwise as it has seized open.

I was using chips, but have moved to using Traeger pellets. Apple and Hickory are my current big bags. I will sometimes cut up some small chips of Cherry with good success, but for longer more consistency, I like the pellets.

So, wide open, electric pump with pellets... all is good in Central PA! PDT_Armataz_01_36.gif

Oh and hooked to the gas grill i use it to cold smoke cheese and it works great!

post #12 of 43

Creosote build up in Kahuna

sorry this may be a little off subject, but still releated.

Thad have you noticed any diffence more or less creosote build up in your Kahuna with the pellets or chips?
post #13 of 43
I think there is more creosote with pellets. I just get done smoking and drop in a bucket of water and let it soak for days.. Works good.
post #14 of 43
Thread Starter 

Thanks again

Lots of thanks to you all, and all is also well in Southeast PA.

Keep it coming guys---I'm taking this ALL in !

post #15 of 43
I've never had a problem with over smoking with the Smoke Daddy. It seems to produce a different kind of smoke. Having the MES with the window has helped me a lot in knowing the right amount of smoke to apply. One of those things you get a feel for as you go.
post #16 of 43
NICE PIC FLASH!!! PDT_Armataz_01_34.gif
post #17 of 43
I use one of the off set wood smokers and have found that until I get a good base of coals going that I will continue to have alot of white smoke. And I use alot of different types of wood. I sometimes use Pecan & Cherry but mostly Oak. And it all works the same until I get a good base of coals.
post #18 of 43
If you ever get around the Bethel area give me a call I will show you the smoke guns that I delveloped. (no air pumps or electric) Works on the draft of my Smoke house. Dennis
By the way I will be smoking 6 lbs of fish this Saturday.
post #19 of 43
Post a separate thread on them with some Q and explanations! We'd all love to see!
post #20 of 43
When using charcoal, do you simply lay your wood of top of it to generate thin blue smoke?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Smoking Bacon
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Smoking Bacon › Thin Blue Smoke----Kahuna ?